Filipino-style ceviche

Filipino-style ceviche

Spanner crab kinilaw

By
From
My Feast
Serves
4
Photographer
Chris Chen

A kinilaw is different from ceviche in that rather than marinating seafood in vinegar or lime juice, it is more about washing it through the vinegar. Treating local cuisine with respect is very important to me, but this rustic dish of kinilaw, although delicious, needed some tweaking. I asked the locals if it was permissible to use cooked seafood instead of the more typical raw seafood and they said yes. I wanted to use lobster but there was none available. however, someone told me there were lots of cucarachas — that to me meant cockroaches. But in the Philippines cucarachas are spanner crabs, which tasted fantastic. In keeping with a traditional kinilaw, instead of washing the seafood with vinegar, I simply wash the cucumber through it.

Spanner crab salad

Ingredients

Quantity Ingredient
200g spanner crab meat, picked through for shell
1/2 bunch baby spring onions, finely chopped, green part only
1 mandarin, juiced
50ml extra virgin olive oil

Tomato concasse

Quantity Ingredient
6 ripe tomatoes, peeled, seeds removed and finely diced
1/2 bunch baby spring onions, sliced
50ml extra virgin olive oil
1/2 lime, juiced

Chilli vinaigrette

Quantity Ingredient
1 green chilli, seeds removed and diced
2 french shallots, finely diced
1 teaspoon soft brown sugar
100ml cane vinegar
100ml extra virgin olive oil

To serve

Quantity Ingredient
2 small mandarins, segmented
50g fresh seaweed
2 wing beans, sliced
4 zucchini flowers, torn into petals
1 lebanese cucumber, thinly sliced
200g freshly grated coconut

Method

  1. To make the spanner crab salad, combine all of the ingredients in a bowl and refrigerate until needed.
  2. To make the tomato concasse, combine all of the ingredients in a bowl and set aside.
  3. To make the chilli vinaigrette, place all of the ingredients in a bowl and stir until the sugar dissolves. Set aside.
  4. To assemble, using two tablespoons, shape the crab salad into quenelles and place in an S-shape on a large plate. Scatter the tomato concasse, mandarin segments, seaweed, wing beans and torn zucchini petals about the plate. Toss the cucumber in the chilli vinaigrette, then place the slices on top of the concasse. Drizzle the plate with a little vinaigrette, scatter the coconut over and serve immediately.
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